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Toasted Coconut Mocha Cold Brew Popsicles Recipe

★★★★★

4.5 from 106 reviews
  • Author: Isabella
  • Total Time: 6 hours 40 minutes (includes all freezing times)
  • Yield: 6 popsicles 1x
  • Diet: Vegan

Description

These Toasted Coconut Mocha Cold Brew Popsicles combine rich cold brew coffee with creamy coconut milk and a hint of chocolate for a refreshing and indulgent frozen treat. Toasted coconut flakes add a delightful crunch and tropical flavor, while a dark chocolate drizzle on top elevates the popsicles with a decadent finish. Perfect for coffee lovers looking for a unique summer dessert or snack.

Ingredients

Scale

For the Popsicles

  • 3/4 cup toasted coconut flakes (toasted in a dry skillet over medium heat)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 1/3 cups cold brew coffee (store bought or homemade)
  • 2 tablespoons cocoa powder
  • 5 tablespoons pure maple syrup

For the Chocolate Drizzle

  • 2 ounces dark chocolate, chopped
  • 2 teaspoons coconut oil

Instructions

  1. Prepare the blend: Add one-third of the toasted coconut flakes, coconut milk, cold brew coffee, cocoa powder, and maple syrup to a blender. Blend the mixture until it turns creamy and smooth.
  2. Freeze the popsicles: Pour the blended mixture into popsicle molds. Freeze for 2 hours until the tops start to set, then insert the popsicle sticks. Freeze for an additional 4 hours or overnight to fully solidify.
  3. Remove from molds: After freezing, carefully remove the popsicles from the molds according to your mold’s instructions to avoid breaking.
  4. Melt the chocolate drizzle: Melt the dark chocolate in 30-second increments in a microwave, stirring in between. Once fully melted, stir in the coconut oil until the mixture is smooth.
  5. Drizzle and garnish: Quickly drizzle the melted chocolate over the popsicles and immediately sprinkle with the remaining toasted coconut flakes. The chocolate will set quickly, creating a beautiful, crunchy topping.

Notes

  • Watch the coconut flakes carefully while toasting, as they can burn quickly on medium heat.
  • Using full-fat coconut milk gives the popsicles a richer and creamier texture.
  • You can substitute maple syrup with another liquid sweetener if desired, but maple adds a nice depth of flavor.
  • For best results, use dark chocolate with at least 70% cocoa content for the drizzle.
  • These popsicles can be stored in an airtight container in the freezer for up to 2 weeks.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes (includes freezing time)
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Keywords: Toasted Coconut Mocha Popsicles, Cold Brew Popsicles, Coffee Popsicle Recipe, Vegan Coffee Dessert, Coconut Mocha Frozen Treat

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Find it online: https://isabellavance.com/toasted-coconut-mocha-cold-brew-popsicles-recipe/